Fig and Fennel Bread Bon Appetit February 2002
1 1/4 c. warm water
1 T. sugar
1 envelope or 2 1/4 t. dry yeast
3 c. bread flour
1 c. rye flout (I used whole wheat)
1 1/2 c. dried calimyrna figs, chopped
2 T. fennel seeds
1 T. salt
Mix warm water, sugar, and yeast in small bowl. Let stand about 10 minutes until it bubbles. Combine dry ingredients and half the figs in large bowl of mixer, fitted with paddle attachment. On low speed, gradually add yeast mixture until all flour has been incorporated. Replace paddle with dough hook, and knead until smooth and elastic. Then knead by hand on counter for about 5 more minutes. Place in and oiled bowl, turning to coat. Cover with plastic wrap, then kitchen towel, and let rise until doubled (about 1 hour).
Turn dough onto work surface, and knead gently until deflated. Knead in remainder of figs. Shape into one large loaf, or two long thin loafs (for mini slices). Brush rimmed baking sheet with oil. Cover with plastic wrap, kitchen towel, and let rise again until almost doubled (35 minutes).
Preheat oven to 375. Bake about 45 min. Cool on rack.
It was yummy for breakfast with cream cheese and fig jam.